Description
Hazelnut Thumbprint Cookies that are crunchy delicious and simple to bakesurprise friends with a rich nutty treat they wont forget Great for gifting
Ingredients
Scale
2 cups all-purpose flour (250 g)
1 cup finely ground hazelnuts (120 g)
1/2 cup unsalted butter, softened (113 g)
1/2 cup granulated sugar (100 g)
1 egg yolk
1 tsp vanilla extract
1/4 tsp salt
2–3 tbsp jam for filling per cookie
Instructions
- Whisk together the all-purpose flour, finely ground hazelnuts, and salt in a medium bowl.
- In a separate bowl, beat the softened butter with granulated sugar until light and creamy. Beat in the egg yolk and vanilla extract.
- Combine the wet and dry ingredients until a cohesive dough forms. If the dough is crumbly, add 1–2 tsp water or milk, a teaspoon at a time; if too wet, add a little extra flour and mix gently.
- Chill the dough briefly if needed for easier shaping.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Roll the dough into 1-inch (2.5 cm) balls. Use your finger or the end of a small round tool to make an indentation in the center of each ball.
- Fill each indentation with 2–3 teaspoons of jam (about 1–1.5 tsp per cookie; adjust to preference). Place the filled rounds on the prepared sheet.
- Bake for 12–14 minutes, or until the edges are light golden and centers are just set. Allow cookies to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 28 cookies
- Calories: 120-140 per cookie
- Sugar: 8-12 g
- Fat: 7-9 g
- Carbohydrates: 14-18 g
- Fiber: 1-2 g
- Protein: 2-3 g
